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A close-up cross-section of a delicious churro cheesecake bar showing layers of creamy filling, dulce de leche, and cinnamon sugar crust.
Layla

Festive Churro Cheesecake Bars

Creamy, tangy cheesecake filling is sandwiched between two flaky crescent roll crusts and coated in a crunchy cinnamon-sugar topping. These easy Churro Cheesecake Bars are the perfect make-ahead dessert for any Christmas party or holiday gathering.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American, Mexican
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Crust & Topping
  • 2 cans (8 oz each) refrigerated crescent roll dough
  • 1/2 cup granulated sugar for the topping
  • 2 tsp ground cinnamon
  • 1/4 cup unsalted butter melted
For the Cheesecake Filling
  • 2 packages (8 oz each) cream cheese softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract

Equipment

  • 9x13-inch Baking Pan
  • Electric Hand Mixer
  • Large Mixing Bowl
  • Small Bowl
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or non-stick cooking spray.
  2. In a small bowl, mix together the 1/2 cup of granulated sugar and 2 teaspoons of ground cinnamon. Set aside.
Assemble the Layers
  1. Open one can of crescent roll dough. Unroll the dough and press it into the bottom of the prepared baking pan, making sure to seal the perforations. Press the dough slightly up the sides of the pan to create a crust.
  2. In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar with an electric hand mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  3. Add the egg and vanilla extract to the cream cheese mixture. Beat on low speed just until combined. Be careful not to overmix. Spread the cheesecake filling evenly over the crescent roll crust in the pan.
  4. Unroll the second can of crescent roll dough and carefully place it on top of the cheesecake filling, stretching it gently to cover the entire surface. It's okay if it's not perfect.
Bake and Chill
  1. Brush the melted butter evenly over the top layer of crescent dough. Sprinkle the prepared cinnamon-sugar mixture generously over the buttered top, covering it completely.
  2. Bake for 30-35 minutes, or until the top is golden brown and the center is set (it should only have a very slight jiggle).
  3. Remove from the oven and let it cool completely on a wire rack for at least 1 hour. Once cooled to room temperature, cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
  4. Once chilled and firm, cut into 16 bars. Serve cold. You can add a drizzle of caramel or chocolate sauce for an extra festive touch.

Notes

For the best results, ensure your cream cheese and egg are at room temperature. This helps create a smooth, lump-free cheesecake filling. Do not overmix the filling once the egg is added, as this can cause it to crack during baking. The chilling step is crucial; don't skip it, as it allows the cheesecake to set properly for clean slicing. Store leftovers in an airtight container in the refrigerator for up to 4 days.